• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Weekday Oatmeal and Everything Cookies

February 20, 2018 by Joy the Baker 75 Comments

Jump to Recipe

I’m not going to tell you that these are the world’s best oatmeal cookies.  I won’t tell you that this is the only recipe you’ll ever need until the end of time.  I’m not going to tell you that I’m omg obsessed or anything like that. 

I will tell you that I was trying to re-frame cookies into my everyday life.  What’s the cookie that I want to eat everyday, any time of day, with hot coffee or cold milk?  What’s the cookie that might give me a little second-cup-of-coffee-mid-morning-treat energy?  What’s the cookie that I could offer someone that drops by? What’s the cookie that’s hearty enough, and chocolate-y enough to satisfy a craving in one cookie, not a cookie binge?

Well…  I didn’t tell you all this because I failed.  We’ve arrived.  This is the cookie – hearty but chewy, sweet with a bite of salt, loaded with nuts and chocolate.  It hits all the spots and we’re in it for the everyday. 

We’re making cookies!!  You could totally add this to your meal prep situation, don’t you think?  Here’s what we’ll need.  It’s just enough to be a whole lotta good: 

•  Oats – I like the heartiness of old-fashion oats but if you want a softer cookie, go for quick oats.

•  Brown Sugar and Butter – queens. 

•  Egg for binding. 

•  All kinds of fruit and nuts:  dried cranberries, toasted pecans, and roasted and salted pepitas.  

•  Spiced, too!  Warming winter spices.  

• Chocolate, OF COURSE.

Into the bowl with softened butter and brown sugar.  I used a set of electric hand beaters and whipped the two together.  

We’ll need an egg for binding though you could certainly make a flax or chia seed egg for these cookies.  The seeds would blend in well with the rest of the heartiness. 

I went extra spicy for these cookies.  Cinnamon and freshly grated nutmeg, of course.  But why not add a side of ground ginger and allspice for warmth?  You could, you should. 

The dry ingredients are lightly whisked further and added to the creamed butter, sugar, and eggs. 

You know how cookies go – this is just like that! 

Lots of those oats.  

And lots of everything else your flavor-brain wants:  dried cranberries or dried blueberries, roasted salted pepitas (they’re pumpkin seeds!), roasted pecans, and lots of chocolate chips – YES! 

Get it all together. 

It’s understandable if there’s spillage or a few oats go flying.  We’re done with the hand beaters though, just go in with a spatula here.  

It’s also totally understandable to nip a few tastes of cookie dough out of the bowl.  It’s living on the edge because wait… we’re not supposed to eat raw flour now, or eggs, and sometimes spinach, and we’re not supposed to hold our phones to our heads or our ovaries, and definitely don’t stare at the sun or swim in a dark lake… listen it’s hard to keep track of everything, let’s just do our best. 

I dolloped the dough right onto a parchment lined baking sheet just after the dough came together.  It didn’t need to rest in the refrigerator because there’s really so much in this dough.  

Scoop generous dough balls onto parchment lined baking sheets and flatten the cookie slightly, giving it a little spread before it hits the oven.  After a cozy 12 minutes in the oven the cookies will be lightly golden around their edges. 

Salty and sweet and chocolate studded and just everything I want to eat.  And – these cookies keep their chewy bite for days!  I keep them around, wrapped and ready and I humble suggest you do too. 

Jon and I took these photos for you. 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Weekday Oatmeal and Everything Cookies

★★★★★ 4.7 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 24 1x
Pin Recipe
Print Recipe

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup light or dark brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup roasted and salted pepitas
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl, combine softened butter and brown sugar. Beat together using an electric hand beater until slightly more pale and fluffy. This will take about 3 to 5 minutes.
  2. Add egg and beat until thoroughly combined.. Add the vanilla extract and beat until blended.
  3. In a small bowl whisk together flour baking soda, spices, and salt.
  4. Add the flour mixture to the butter and egg mixture slowly beating on low speed until just incorporated.
  5. Stir in the oats, cranberries, pecans, pipits, and chocolate chips.
  6. Place racks in the middle and upper third of the oven. Preheat oven to 350 degrees F.
  7. Bake for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 to 11 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Store in an airtight container at room temperature for up to 6 days, if they last that long.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


 

Previous PostNext Post

Filed Under: Cookies, Nuts, Recipes

Previous Post: « Let It Be Sunday, 159!
Next Post: Let It Be Sunday, 160! »

Reader Interactions

Comments

  1. Eleanor

    March 1, 2018 at 3:07 pm

    Joy, you’ve done it again. These truly are a perfect “anytime” cookie (“second-cup-of-coffee-mid-morning-treat” – you get it :)) and probably the best oatmeal cookie recipe I’ve made in a while, maybe ever. I love all the spices that are included, they add so much wonderful flavor, and the nuts/seeds/chocolate/fruit combo is perfect. Thank you for an awesome recipe!

    Reply
  2. John Popovich

    February 27, 2018 at 11:56 am

    Just made these again. Turned out even better as I followed the recipe more closely. These will be a treat at the Seniors Centre. Thanks for such a great recipe. I love the things you do.

    Reply
  3. Donna Smith

    February 27, 2018 at 9:55 am

    I thought you were kidding about these being the “World’s Best” … until I made them. I’m now a believer. Thanks for a great recipe.

    Reply
  4. Beth

    February 26, 2018 at 4:50 pm

    Oh Joy, these made my day! Perfect for our rainy, stormy day here in CA. They are incredibly delicious. The addition of spices really enhances them…thank you! :)

    Reply
  5. Kelsey @ Appeasing a Food Geek

    February 26, 2018 at 5:46 am

    These look beyond amazing! I’ve just started to get into oatmeal cookies–hooray for no raisins in these. Very into that ;) xo

    Reply
  6. The Kitten Abides

    February 25, 2018 at 10:58 am

    I’m not really a dried fruit person (texture issue), but I’ll just leave those out . . . otherwise these look tootin’ tasty! Can’t wait to make them this next week, now that we’re finally exiting Post-Mardi Gras Recovery. Thanks, Joy!

    Reply
  7. Nancy

    February 25, 2018 at 10:17 am

    Hey Joy,
    These cookies look awesome so I’m off to the bulk store to pick up some pepitas. Just out of curiosity, why not toss it into the stand mixer instead of the hand mixer?

    Reply
  8. Vickie

    February 25, 2018 at 4:54 am

    Yum – I baked a batch of these yesterday & they went down very well :)
    Used dried apricots + walnuts because I didn’t have cranberries or pecans.

    Reply
  9. Amanda

    February 24, 2018 at 7:01 pm

    I got so excited to make these, I forgot I didn’t have any chocolate chips — the horror! I forged ahead, and they were delicious just the same :)

    Reply
  10. online cake delivery in kolkata

    February 24, 2018 at 12:12 am

    oatmeal cookies really it is totally new for me . I will surely try it on this weekend.Thanks for sharing ingredients.

    Reply
  11. Liz

    February 23, 2018 at 7:32 pm

    I don’t see the Print button either! Help!

    Reply
  12. Ivory

    February 22, 2018 at 10:58 pm

    These cookies looks amazing, and I am just they taste just as yummy, yummy, yummy

    Reply
  13. Liz

    February 22, 2018 at 1:47 pm

    These remind me very much of cookies my mom made when I was younger.. she called them cowboy cookies. Delicious!

    Reply
  14. Leda

    February 22, 2018 at 10:36 am

    These are delicious! Perfect recipe for a healthy-ish cookie. I love how hearty they are with all the oats, seeds, and nuts! Thanks joy!

    Reply
  15. Sharmeen

    February 22, 2018 at 10:34 am

    I thought I was the only one that had biscuit binges. Sometimes I cannot help myself especially when there’s hot tea too. It’s my resolution not to have any this year so will definitely make these when I have the urge.

    Reply
« Older Comments
Newer Comments »
Comments Page 3 of 4
« Previous 1 2 3 4 Next »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

Two huge small-batch chocolate chip cookies.
A Recipe For Just Two Giant Chocolate Chip Cookies

I accidentally went down a rabbit hole a few weeks back.  One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They…

Read More

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Strawberry white chocolate chai sugar cookies on a cooling rack.
Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

We’ve made MANY A COOKIE here on Joy the Baker over the years and the problem is, each cookie I make is my new pride and joy. But you’re the real decider around here.  Well… you and the search engine god Google.  While my latest Moon Pie Bars (and all their gooey marshmallow) might be…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up